italian ravioli pepperoni bake
(8 ratings)
Made using canned ravioli, do you believe it?
►
(8 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For italian ravioli pepperoni bake
-
3 canchef boyardee italian pepperoni ravioli
-
1/2 tspgranulated garlic powder
-
1/2 tsponion powder
-
1/2 tspitalian seasoning
-
14 ozcan - diced tomatoes and peppers and onions, drained
-
1/2 csliced pepperoni (reserve 9 slices or so for topping)
-
3/4 cshredded provolone cheese (divided)
-
3/4 cgrated parmesan (divided)
-
1-1-1/4 cmozzarella cheese shredded
How To Make italian ravioli pepperoni bake
-
1Preheat Oven to 350F Spray with Pam or other baking spray a 8 X 10 rectangular baking dish or similar casserole dish. Set aside. Meanwhile, open the can of tomatoes and drain. Layer the first 1-1/2 cans of Chef Boyardee Italian Pepperoni Ravioli evenly in the casserole dish. Pour over the now drained tomatoes. Add the dried seasonings. Place the peppeponi slices evenly over the mixture, overlapping if needed to ensure all areas of the bottom mixture are covered. Sprinkle 1/4 C of the Provolone cheese and 1/4 C of the Parmesan cheese on top of the pepperoni.
-
2Layer the rest of the 1-1/2 cans of ravioli over the cheese mixture. Sprinkle the remaining cheeses over top and add the reserved pepperoni. Bake for 30 minutes or till lightly golden and heated thru and the cheeses have melted nicely!! Let rest for approximately 10 minutes before slicing and serving. Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT